Ingredients:

Milk – 100 ml
Water – 100 ml
Eggs – 1 pc.
Sugar – 1.5 tsp
Salt – 1 tsp
Olive oil – 50 ml (40 ml for the dough and 10 ml for the filling)
Wheat flour – 400 g
Yeast – 1.5 tsp

Cooking:

1. Sift the flour, add salt and yeast, make a well in the middle and pour milk and water mixed with olive oil (40 ml) into the well.
2. Gently mix until the dough is homogeneous and plastic, gradually collecting flour from the edges.
3. Then we actively knead the dough, repeatedly stretch it, roll it up, slap it on the table, sparing no effort. It should become very elastic and come off your hands and the table. We close the well-washed dough and put it in a warm place to rise for 30-40 minutes.
4. Roll out the dough into a thin circle.
5. From the center we make cuts along the radii (half the length of the radius).
6. On the uncut edge of the circle, lay out the filling in layers, chosen to taste. (For example: grease with a mixture of ketchup and mayonnaise, on top – champignons fried with onions, ham, tomatoes, seasoning, salt and on top of everything – grated cheese and olive oil).
7. Wrap the corners of the dough from the center onto the filling and get something like a crown.
8. Bake at 180C until the dough is lightly browned. Serve hot.

Note:

* The liquid for the dough can be different: 200 ml – half milk with water or weak meat broth, or broth with the addition of dry wine (1/4), or dry wine diluted with water 1: 2